Learn how to make delicious and healthy turkey patties with cranberry pesto, which can be served with any side dish you like from a lovely green salad to roasted vegetables or mash. Whether you want something a little different for Christmas or Thanksgiving or you’re simply looking for some new and creative ground turkey recipes, this recipe is a definite must-try! These turkey rissoles are gluten-free and paleo-friendly.

Turkey Rissoles With Cranberry Pesto

This turkey rissoles recipe is inspired by flavours of Thanksgiving – roast turkey, cranberry sources and nuts – but you don’t need to wait till November to enjoy these yummy patties.

When I developed this recipe, I wanted to create a simple dish using up ground turkey meat that can be enjoyed both during the festive season and any time of the year. The turkey mince patties are served with tart and flavoursome cranberry and pine nut pesto – it has that perfect combination of savoury and sweet.

What I Love About This Turkey Patties Recipe

Turkey is a great source of protein, B vitamins and selenium, while cranberries are full of vitamin C and antioxidants. The pesto also contains pine nuts, which are full of manganese, vitamin E and vitamin K and healthy olive oil. To complete the meal, all you need are some green veggies on the side.

Whether you call ’em patties or rissoles, these are quick and easy to make so you’ll have a healthy dinner on the table in no time. And, if you want something fuss-free yet festive for Thanksgiving or Christmas this year, I hardly recommend this recipe! You can make the patties mix and the pesto ahead of time and pan-fry them just before you need. 

I also love making extra as they keep well in the fridge and make for an excellent lunch or snack. 

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Try This Next Spicy Paprika & Lime Chicken Tenderloins

Description

Learn how to make delicious and healthy turkey patties (or rissoles in Australia) served with cranberry and nut pesto for that festive yet simple dish that can be enjoyed any time of the year but especially for Thanksgiving or Christmas. Gluten-free and paleo-friendly recipe.

For the pesto

For the patties

1. Soak cranberries in a small bowl of hot water for about 20-30 minutes.
2. Add pine nuts to a medium-hot frying pan and cook for about two minutes, stirring frequently, until lightly toasted and browned.
3. Transfer most of them to a food processor (I like to reserve a few for garnish). Add the rest of ingredients and soaked cranberries. Add 2-3 tablespoons of the water, in which the cranberries were soaking. Process into a pesto-like paste, for about 30 seconds, scraping the sides a couple of times. Transfer to a ramekin.
4. Combine ground turkey mince with the rest of ingredients in a large mixing bowl. Use your hands to work the meat and incorporate all the ingredients. Using wet hands, roll small batches of mince into balls and flatten into round patties.
5. Heat about a tablespoon of oil or ghee in a large frying pan over medium-high heat. Add the patties and cook for 4-5 minutes on each side, adding a little more oil when flipping them over if needed.
6. Serve patties with a side of cranberry pesto and your favourite veggies.

Notes

• Other nuts or seeds such as sunflower or pumpkin could be used instead of pine nuts, especially if you’re on the budget. Pine nuts do give it that special touch if you can splurge out.
• The meat mixture can be made into meatballs or even meatloaf.

Nutrition

• Serving Size: 2 patties with 2 teaspoons pesto
• Calories: 390
• Sugar: 9.7 g
• Sodium: 611.2 mg
• Fat: 26.7 g
• Saturated Fat: 5.1 g
• Carbohydrates: 13.1 g
• Fiber: 1.4 g
• Protein: 27.1 g
• Cholesterol: 92 mg

Keywords: paleo, gluten-free, pesto, pine nuts, turkey, poultry

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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